Roasted Chicken Tacos

Name: Roasted Chicken Tacos
Total time: PT-496083H50M14S
Ingredients: 3 tablespoons (1 3/4 oz/50g) salt; 1 whole chicken with skin (2 lb 4 oz/1kg); 2 white onions, sliced; 2 cloves garlic; 2 tablespoons sugar; 1 lb 2 oz/500g melted butter; Scant 1 cup (7 fl oz/200ml) white vinegar; 8 corn tortillas; Carmelized onions; Guacamole; 4 lime wedges; Your choice of salsas

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Makes 8 tacos 1x

Time about 90 minutes, plus 1 hour brining time

Units Scale

Ingredients

For the brine:

3 tablespoons (1 3/4 oz/50g) salt

For the chicken:

1 whole chicken with skin (2 lb 4 oz/1kg)
2 white onions, sliced
2 cloves garlic
2 tablespoons sugar
1 lb 2 oz/500g melted butter
Scant 1 cup (7 fl oz/200ml) white vinegar

To serve:

8 corn tortillas
Carmelized onions
Guacamole
4 lime wedges
Your choice of salsas

Instructions

For the brine:

Mix the salt and 4 1/2 cups (34 fl oz/1 liter) of water together in a deep bowl.

For the chicken:

Place the chicken in the brine and refrigerate for 1 hour. This will help the chicken absorb enough salt during cooking.

Preheat the oven to 400°F/200°C/Gas mark 6. Place a wire rack on a baking sheet.

In a saucepan, mix together the onions, garlic, sugar, butter, and vinegar. Heat over medium heat, stirring, for 7 minutes or until everything is well combined.

Place the chicken on the wire rack. Coat with the butter mixture, then cover aluminum foil and bake for 45 minutes.

Remove the foil and bake for another 20 minutes, basting frequently with the butter mixture.

To serve:

Heat a skillet over high heat for 5 minutes. Add the tortillas, flipping them continuously for 2-3 minutes or until warmed through. Place the chicken on a platter. Serve with the tortillas, caramelized onions, guacamole, lime wedges, and any of our salsas on the side.